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Chicken with Paprika
2 young chickens, about 2 1/2 pounds each
1/2 tablespoon of salt
1/4 pound of butter or Oleo
1 large onion, diced
1 teaspoon of paprika
1/2 tablespoon of flour
2 cups of stock or bouillon
1 tablespoon of heavy cream
1 cup of thick sour cream
2 tablespoons of chopped fresh dill |
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Rinse the chickens, pat dry. Cut in serving pieces, season with salt. Place in covered bowl in refrigerator for 30 minutes. Heat butter in deep pot or Dutch oven until light brown. Add onions and cook until transparent, stir in paprika. Add chicken, cook slowly until pieces are golden brown, then cover and cook for 30 minutes longer or until tender. Sprinkle with flour. Add stock or bouillon and heavy cream, stir. Cover and let boil for 15 minutes. Remove chicken to warmed serving dish. Stir sour cream into pot, stir and boil for 5 minutes. Pour over chicken. Sprinkle with dill. Serves 4 - 6
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